​INSTANT POT

1. Use 'saute' function to cook onion, carrots, and jalapenos until just beginning to soften, about 5 minutes.

2. Add garlic, salt, and cayenne pepper and cook until the garlic is fragrant (about 30 seconds).

3. Sprinkle the flour over the top of the vegetables, then cook 1 minute until lightly golden.

4. Slowly stir in the milk and cook until the mixture thickens (about 2-3 minutes) stirring constantly.

5.​ Stir in chicken broth.

6. Add potato.

7. Cover and use 'slow cook' function to cook until the vegetables are tender (about 5 to 6 hours on high).

​8. Transfer the soup to a blender or food processor and puree in batches until desired consistency is reached.

9. Stir in the cheese.

10. Serve garnished with green onions and sprinkle of cheddar cheese.